Carrot Ginger Muffins

Do you know the muffin man? No worries if you don’t!  With this easy recipe, you can make your own batch of warm,  fresh-out-of-the-oven carrot-ginger muffins.

cgmuffins9

Here’s how:

cgmuffins1

1.  Preheat oven to 400 degrees.  Spray a muffin tin with nonstick cooking spray or line with paper muffin liners.

Mix topping ingredients together and set aside.

cgmuffins2

2. Mix the dry ingredients together (flour, baking powder, baking soda, salt and brown sugar).  Then add the carrot, cinnamon, ginger and oats.  So far, so good!

cgmuffins4

3. In another small bowl, mix the buttermilk, egg and butter together.  Add that to the dry ingredients and stir until just moistened.

cgmuffins5

Don’t overmix or your muffins will be tough.  No bueno!

cgmuffins6

4. Spoon your lovely muffin batter into a muffin tin, filling about 2/3 full.

cgmuffins7

5.  Sprinkle topping mixture onto muffins.  Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean as a whistle!

cgmuffins10

6.  Clean up the kitchen while the muffins cool just a bit.

cgmuffins11

7. Have a seat and enjoy a warm, buttery, cinnamony, gingery carrot muffin.  Life is good and so are these little muffins full of love.

Good job, chef!

Dessert

Carrot Ginger Muffins

cgmuffins11

Ingredients

  • 1 cup flour, all purpose
  • 3/4 cup light brown sugar
  • 1/2 cup carrot, grated
  • 3/4 cup oats
  • 1 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 1 cup buttermilk
  • 3 Tablespoon butter, melted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup raisins, optional
  • 1 egg, beaten
  • dash salt

Topping:

  • 2 Tablespoon brown sugar
  • 1 Tablespoon butter, melted
  • 1/3 cup oats

Directions

  • Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line with paper muffin liners.
  • Mix topping ingredients and set aside.
  • Mix the flour, baking powder, baking soda, salt, and brown sugar. Add the carrot, cinnamon, ginger and oats.
  • In another mixing bowl, mix the buttermilk, egg and butter. Combine with the dry ingredients until just moistened. Don't overmix.
  • Spoon muffin batter into muffin tin, filling about 2/3 full. Sprinkle topping mixture onto muffins.
  • Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Servings: 10-12 servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

This entry was posted on Monday, April 21, 2014 at 6:00 pm and is filled under Easy.

Posted by: | Permalink | Share Article | (1) Comment

Comments

»» Post a Comment

  1. Eugen @ Munch Ado says:
    April 23, 2014 at 9:44 AM

    I could really fall in love with these muffins! They look delicious and I bet they taste the same.
    Thank you for the recipe!

    Eugen @ The Munch Ado Blog

    Click to Reply

Post a Comment